Shell Out for Flavor
Crispy Cumin-Oregano Cheesy Shell Hash Bites
35 minutes
Serves 4
AppetizerAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the American love for skillet hash, this appetizer transforms humble shells and cheese into crispy, cumin-spiced bites. You'll flex your cheese-melting and pan-crisping skills while learning why herbs belong in the skillet, not just sprinkled on top.
Ingredients
Yield
4
Instructions
- 01Prepare the Velveeta shells and cheese according to package instructions, then let cool 5 minutes.
- 02In a large bowl, stir together the prepared shells and cheese, shredded sharp cheddar, cumin, oregano, garlic powder, black pepper, salt, flour, and baking powder until well combined.
- 03Fold in 1/2 cup of the panko breadcrumbs, reserving the rest for coating later.
- 04Portion the mixture into 16 mounds (about 2 tablespoons each). Press gently to hold shape.
- 05Spread the reserved 1/4 cup panko on a plate. Roll and gently press each mound in the panko to coat the bottom and sides.
- 06Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil shimmers, add half the bites, panko-side down. Cook 3-4 minutes until deeply golden and crisp, then flip and cook 2 more minutes. Repeat with remaining oil and bites.
- 07Sprinkle the remaining cheddar cheese on top of each bite, cover skillet for 1 minute to melt.
- 08Transfer the crispy hash bites to a serving platter. Let sit 2 minutes before serving so the cheese sets slightly.
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